Chicken & Vegetable Tikka Masala


1 11.5 oz container Maya Kamail Tikka Masala Simmer Sauce
1 organic yellow onion sliced into thin wedges
2 tablespoons olive oil
1/2 head cauliflower, made into florets
1 1/2 -2 pounds boneless skinless chicken breasts cut into cubes
1-2 crowns broccoli with stems removed, made into florets
1 yellow pepper, core removed, cut into cubes
1 red pepper, core removed cut into cubes
4 cluster tomatoes diced
1 package Stonefire original Naan bread


In a Dutch oven or large skillet add olive oil and onion and cook over medium high heat. Chop broccoli and cauliflower into florets and add to onions. Cook for approximately 5 minutes. Cut chicken into cubes and add to onion mix. Cook for approximately 5 minutes until chicken is opaque but not necessarily cooked through. Remove cores of peppers and cut into cubes. Add peppers to chicken mix. Add Tikka Masala sauce. Stir all ingredients together. Chop tomatoes into wedges and then cut the wedges in half. Add to chicken dish. Reduce heat to simmer and cook for another 5-8 minutes. Heat Naan bread in oven or toaster and serve with chicken and vegetables. If you have leftover Naan bread heat it up on the stovetop with some garlic and ghee.